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This is the only recipe I've ever used. It is from my Better Homes & Gardens Cookbook (which I got over 25 years ago).STUFFED PEPPER CUPSCut off tops of 6 medium green peppers. Remove seeds and membrane. Precook green pepper cups in boiling salted water for about 5 minutes, then drain. (For crisp peppers omit precooking.) *NOTE: I always precook.Sprinkle inside of cups generously with salt.Cook 1 pound of ground beef and 1/3 cup chopped onion till meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one (16 ounce) can of tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Stir in 4 ounces (1 cup) of sharp process American cheese, shredded. Stuff peppers. Stand upright in 10 x 6 x 1 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes.
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